Free Shipping on Every Order!
Back to Featured Seafood Recipes

Fall Harvest Salad with Cinnamon Roasted Sockeye Salmon

by S Fish October 22, 2018

Fall Harvest Salad with Cinnamon Roasted Sockeye Salmon

Cinnamon roasted Sockeye Salmon makes the perfect topping to this decadent fall harvest salad. Made with cauliflower rice, butternut squash and drizzled with an apple cider vinaigrette.

 

Prep Time: 25 minutes

Cook Time: 45 minutes

Yield: 2 servings

Ingredients

  • 2 Sockeye Salmon filets, thawed
  • 3 cups cauliflower rice
  • 2 cups butternut squash, cubed
  • 2 cups kale, chopped with ribs removed
  • ¼ cup dried cranberries
  • ¼ cup pumpkin seeds
  • 4 tbsp. extra virgin olive oil, divided
  • ½ tsp. nutmeg
  • ½ tsp. cinnamon, divided
  • Salt & pepper to taste

For the vinaigrette:

  • 4 tbsp. extra virgin olive oil
  • 4 tbsp. apple cider vinegar
  • 4 tbsp. lemon juice
  • 2 tbsp. Dijon mustard

How to Make It

  1. Preheat the oven to 400 F. Prepare a baking sheet with parchment paper.
  2. Place the butternut squash in a bowl with the 2 tablespoons of extra virgin olive oil and nutmeg. Toss to combine then spread the cubed butternut squash over the parchment paper in an even layer.
  3. Bake at 400 F. 25-30 minutes until tender. Remove from the oven and reduce the heat to 350 F.
  4. Prepare a glass baking dish with 1 tablespoon of water. Add the salmon filets to the dish. Sprinkle with the cinnamon.
  5. Bake the salmon at 350 F for 25 minutes.
  6. While the salmon bakes, heat a large skillet to medium heat. Add the remaining 2 tablespoons of the extra virgin olive oil to the skillet.
  7. Add the cauliflower rice, salt and pepper. Cook 3-4 minutes until the rice is slightly tender.
  8. Next add the butternut squash and kale. Toss to combine. Cook another 5 minutes until the kale starts to wilt.
  9. Once the kale is wilted and the butternut squash is tender, remove from the heat.
  10. Stir in the pumpkin seeds and dried cranberries.
  11. In a small bowl, mix together the ingredients for the Pour the mixture over the cauliflower rice mixture. Toss to combine. Then divide the mixture between two bowls.
  12. Remove the salmon from the oven, top a filet over each bowl and serve.



S Fish
S Fish

Author


Leave a comment

Comments will be approved before showing up.


Also in Featured Seafood Recipes

Greek Yogurt Smoked Salmon Deviled Eggs
Greek Yogurt Smoked Salmon Deviled Eggs

by S Fish May 25, 2019

This Greek yogurt smoked salmon deviled eggs recipe is a better-for-you appetizer! High protein, easy to make and crowd pleasing!

Continue Reading →

Whole30 Carrot & Scallops Noodle Bowl
Whole30 Carrot & Scallops Noodle Bowl

by S Fish May 20, 2019

Scallops served over warm carrot noodles and a Chinese five-spice blend. A quick Whole30 meal that’s nourishing and tastes like takeout!

Continue Reading →

Whole30 Hot & Sour Shrimp Salad
Whole30 Hot & Sour Shrimp Salad

by S Fish May 13, 2019

Satisfy your craving for takeout with this Hot & Sour Shrimp Salad. A lighter and healthier recipe that’s Whole30 compliant.

Continue Reading →